tastes like the real thing says my husband. I have never had the real thing but this is damn tasty--read more >>

in a large mixing bowl, combine corn, garlic, onion, celery, Old Bay & saltines. Add mayo & mashed taters, mix well. Fold in your big ol' crab chunks trying to not break them up too much. Fold in the egg and then form into cakes. Fry in minimal oil in hot skillet.

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my wasabi aoili

1/4 cup mayo mixed well with as much wasabi as needed for your taste & 3 tsps sesame oil
{this was all i had to serve with the crab cakes}

I combined 2 basic recipes for crab cakes so I could use BOTH the corn and the mashed taters

more than 8 big cakes

60

1 Dungeness Crab, pre-cooked & cooled, get all the meat out you can

1 small red potato, cooked & mashed and cooled

1/2 corn on the cobb, cooked, cooled & kernels cut off

3 cloves garlic, chopped fine

1/4 cup red onion diced fine

1 celery rib, diced small

12 Saltines crumbled

1 tbs Old Bay seasoning

1 cup mayonnaise

1 egg, in a small bowl, stirred with a fork

oil

--read more >>

heat oil in heavy pan over medium heat. add garlic, bay leaf, and crushed red pepper. saute until garlic is tender, about 1 minute. add wine and bring to a boil. add tomatoes, bring to a simmer. simmer until tomatoes begin to break down(about 10 minutes is good). add seafood and basil, cook covered until seafood is done, tender. serve with warm crusty bread.

this is a subtle variation of a food.com recipe

how hungry are you? 2-4

15

this is super easy and yummy. maybe too spicy for some of the little ones- makes my nose run a bit. my SO is italian, and says this is called ciapini(sp?). anyhow, the recipe on food.com call for shrimp, mussels, and clams, but i use a bagged seafood mix from trader joes of scallops, shrimp, and calamari. try it!

1/4 cup olive oil

5 garlic cloves, minced

1 bay leaf

1 tsp crushed red pepper

1 cup white wine

1 28oz can diced tomatoes

1/2 cup roughly torn fresh basil leaves

16oz , or a little more, mixed shellfish/seafood

1 crusty warm baguette

--read more >>

heat LARGE saute pan over high heat. add olive oil and shrimp- saute until they are 1/2 cooked, about 2 minutes. add garlic and shallots, saute until they are golden brown (mine never browned). add tomatoes, mushrooms, artichoke hearts, and green onions. remove from heat and carefully ad wine. return to heat and cook until wine reduces by 1/2. add cream and let sauce reduce for 2 minutes, or until it thickens. serve over pasta of your choice.

food network

4

15

this was the dinner i made for some friends on xmas eve. i tried to double this recipe......not a good idea. if you need more, make it in two batches. doubling messes it all up, especially for the sauce reduction time.
anyhow- it was DELICIOUS! and surpsingly fast and easy. will become a regular meal at my house.

2 1/2 oz olive oil

32 shrimp, peeled and deveined

2 tbsp diced fresh garlic

2 tbsp diced shallots

1/2 cup diced fresh tomato ( i personally like more, feel free to double)

1 cup thinly sliced mushrooms

1/2 cup chopped green onion

1 cup cheap, or leftover, white wine

4 cups cream, or heavy whipping cream, any kind of cream.

16 canned artichoke hearts, quartered

--read more >>

Wash and slice the zucchini. Quarter lemons. Place in rimmed baking dish. Arrange salmon amongst vegetables. Add dill, salt and pepper to taste. Drizzle with olive oil.
Turn oven on to broil.
Broil for 15-20 minutes, or until vegetables are tender and fish is cooked.

2

15

2 skinless, boneless salmon fillets

1 zuchinni, cut into slices

4 sprigs of dill

1 lemon, quartered

olive oil

salt and pepper, to taste--read more >>